Now what’s a poor cold blogger to do with all the acquired booze? Make a warming cocktail of course! And I’ll be starting with these recipes from local blogs the next time an arctic blast™ approaches (or maybe sooner):

The first thing on the Portland Timbers Roundup agenda is to remind you about the annual holiday sale at PGE Park this Saturday from 10am to 2pm. Up to 75% off Timbers and Beavers stuff, coffee and hot cocoa for sale, and Timber Joey will be there signing autographs for the kiddies.

Even though the weather outside is extremely frightful, there’s plenty of Timbers and USL news to read about in front of a warm, toasty computer. I have to say that this has been one of the more active offseasons I have seen in quite a long time, but under the circumstances with all the situations going on, it’s expected. [More]

PORTLAND, Ore. – The Portland Timbers have signed defender Quavas Kirk for the 2010 season, it was announced today pending league and USSF approval. A five-year veteran, Kirk marks the Timbers’ first free-agent signing for the upcoming campaign. [More]

PORTLAND, Ore. – Portland Timbers general manager and head coach Gavin Wilkinson recently returned from a three-day trip to Costa Rica, where he spent time visiting with some of the country’s premier clubs, observing talent and meeting with the country’s soccer federation. [More]

Make sure Turkey is completely thawed
Remove neck bone and giblets
Rub down bird with sugar cure liberally (inside and out)
Place thermometer into breast
Cover Mr Turkey with foil
Place on rack inside roasting pan
Pull foil off for last hour of cooking time to brown and insure correct temp.
The drippings are to salty to use for gravy

Pop split toaster biscuit into toaster
Microwave scrambled egg for 1 minute
Light application of mayo to bread
Place egg, then cheese, then ham and top with pineapple
Place bread on top and re-nuke for 20 seconds to melt cheese

Portable and tasty.
Enjoy

*These recipe titles are my inventions – in the posts Timber Jim did not supply names for the recipes

In a saucepan heat all ingredients except the Bärenfang. Bring to a low simmer, then take off heat, remove half the lemon slices (unless you like your Glühwein really citrusy), and let steep for an hour (or two).

Add Bärenfang, and sugar or honey to taste. Heat to just shy of boiling. Pour through a sieve into warmed-up mugs. Enjoy!

I wasn’t kidding when I said if we had to postpone our move (again) I’d work on perfecting my glühwein recipe.

Citrus, cloves, and cinnamon are the common elements of virtually all recipes I’ve found. Some recipes also call for cardamom, or ginger. In our experimentation we’ve found that ginger adds a disagreeable medicinal flavor. Our corner market doesn’t have cardamom, so we went with the basics last night. With one notable secret ingredient, if you will.

In our freezer, nearly forgotten since the halcyon days of summer, I found a half-full bottle of Limoncello. While delicious, it’s too sweet for my taste. So it languished in the freezer from September until yesterday; the shortest day of the year.

Winter Solstice Glühwein Recipe

1 bottle (750 ml) inexpensive dry red wine

4 cloves

2 cinnamon sticks

1 lemon, sliced

Sugar (to taste)

2/3 cup (approx. 150 ml) Limoncello

In a saucepan heat all ingredients except the Limoncello and sugar. Bring to a low simmer, then take off heat and let steep for an hour (or two).

Add Limoncello, and sugar to taste. Heat to just shy of boiling. Remove cloves, cinnamon, and lemon slices and pour into mugs. Enjoy!

Add more Limoncello, or brandy, if you want a stronger drink. I am going to try replacing the Limoncello with (locally produced at New Deal) LOFT Tangerine-cello or Lemongrass-cello when I get the chance.